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Murgh Paneer Handi Recipe | Lively Weekends | Desi Food

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Hiya! Today we will discuss about Murgh Paneer Handi Recipe | Lively Weekends | Desi Food



This Murgh Paneer Handi will blow your mind away! Its incredible taste and the cheesy goodness will have you loving it!

Watch this Masala TV video to learn how to make Murgh Paneer Hand , Garlic Naan , Calzone Supreme And Zafrani Jalebi ice cream Recipes. This show of Lively Weekend with Host Kiran Khan aired on 23 May 2020.

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Murgh Paneer Handi:

Ingredients

Chicken boneless 300gm
Capsicum 1 small
Onion 1 small
Cream 4tbsp
Milk ½ cup
Garlic minced 1 tsp
Green chilies 3 to 4pcs
Salt as required
Black pepper ¼ tsp
White pepper ¼ tsp
Nutmeg pinch
Mace pinch
Green cardamom powder pinch
Black cardamom powder pinch
Butter 2 tbsp
Cottage cheese ¼ cup

Method:
Cut capsicum and onion thick julian(strips)
Then in a pan add 1 tbsp butter and stir fry them for a min and dish out.
Mix cream and milk and place aside.
In same pan add butter 1 tbsp and garlic. Stir until aroma releases and add chicken. Stir fry for 3 to 5 min until light golden. Add water and cook 15 min until water almost dries. Add milk and cream mix, salt, black pepper, white pepper, green and black cardamom powder, nutmeg and mace powder and cook on medium slow flame. For another 5 to 7 min. Add vegetables onion capsicum and green chillies (smash them a little) and cook for few min until little thicken. Dish out and grate cheddar cheese over it before serving.
Serve with garlic naan.

Garlic Naan:

Ingredients:

Flour 500gm
Salt 1 tbsp
Sugar 1 tsp
Yeast 1 tbsp
Oil 2tbsp
Butter 100gm
Garlic crushed 4 to 6 tbsp
Water to knead

Method:
Knead dough with flour, salt, sugar, yeast and water for 10 min properly. Then apply oil and let it rest for an hour until its double in size.
Then make balls and flatten them using rolling pin or fingers and place on baking tray. Apply butter over it and sprinkle garlic over it and press it a bit and make holes in it. Bake on 200°c for 6 to 8 min.

Calzone Supreme :

Ingredients

Pizza dough 500gm
Pizza sauce 6tbsp
Meat balls ½ kg
Mozzarella cheese ½ cup
Cheddar cheese ½ cup
Oregano 1 tbsp
Onion 1
Capsicum 1
Lemon 1

Method:
Cut capsicum and onions into thick dice and stir fry in little oil for 2 min. Turn off flame and sprinkle salt, and lemon juice. Keep aside
Make 4 balls of the dough.
Flatten them and spread pizza sauce, tikka boti chunks, capsicum and onions, mozarella cheese and cheddar cheese, little oregano and fold like d and seal well.. Egg wash, sprinkle some cheese and oregano on top and bake in tray on 180°c for 12 to 15 min

Zafrani Jalebi ice cream :

Ingredients:
Jalebi 300gm
Whip cream 300gm
Milk ½ cup
Sugar 1 tbsp
Saffron 1 pinch
Green cardamom powder ½ tsp
Milk powder 2 tbsp
Orange color ¼ tsp
Egg yolks 3

Method:
In a pan add milk and bring to boil to make custard.
In a bowl mix milk powder, sugar, yolks, saffron, cardamom powder, orange food colour, pour in hot milk and beat well then pour back mixture in pan and cook for few mins until it thickens and sugar dissolves well.
Let it cool.
Chop jalebi and keep aside
Whip cream and fold in custard in 3 halves. Add jalebi chunks ( leave some for topping) and fold in well.
Place it in air tight container and freeze.
After 2 hours beat once and add more jalebi chunks then freeze over night

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Murgh Paneer Handi Recipe | Lively Weekends | Desi Food

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